Couscous with vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 cups Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 3 tbsp Butter, unsalted 1 tbsp Parsley, dried 1/4 tsp Pepper, black 2 cup, dry, Couscous 3 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh 2 tbsp Canola Oil 3 , sliced Zucchini 3 sliced Summer Squash 1 tsp Basil 1 tsp Salt 1 tbsp Parmesan Cheese, grated
In large pot, mix chicken broth, batter, parsley and pepper. Bring to a boil. Add couscous. Cover and remove from heat; let stand for 5 minutes. In a large dutch oven, heat canola oil over med-high heat. Saute peppers for 4 minutes. Stir in zucchini and yellow squash, basil and salt; cook 6-10 minutes longer or until tender. Fluff couscous with a fork; add to vegetables and heat through. Serve.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SANDYP53.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SANDYP53.
Nutritional Info Amount Per Serving
- Calories: 201.6
- Total Fat: 6.7 g
- Cholesterol: 9.7 mg
- Sodium: 386.2 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 3.4 g
- Protein: 5.7 g
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